Santa Maria Tri-Tip with Pistachio Pesto and Grilled Summer Vegetables
This modern twist on a California grilling classic brings bold flavor and vibrant color to your summer table. Tender Santa Maria-style tri-tip is seasoned simply and grilled over high heat to perfection, then topped with a luscious homemade pistachio pesto. Paired with grilled zucchini, charred cherry tomatoes, and smoky grilled lemon, this meal is packed with protein, fiber, and fresh seasonal flavor. Whether you’re entertaining or enjoying a relaxing night on the patio, this dish delivers all the backyard barbecue vibes with an elegant finish. This recipe courtesy of the Utah Beef Council.
Ingredients
For the Tri-Tip:
2 lb beef tri-tip roast, trimmed
2 tbsp olive oil
1 ½ tsp kosher salt
1 tsp freshly ground black pepper
For the Pistachio Pesto:
½ cup shelled pistachios
2 cups fresh basil leaves
¼ cup grated Parmesan cheese
1 garlic clove
½ cup olive oil
Juice of ½ lemon
Salt and pepper to taste
For the Grilled Vegetables:
1 lb zucchini, halved lengthwise
1 pint cherry tomatoes
1 lemon, halved
1 tbsp olive oil
Salt and pepper to taste
Instructions
1
🔥 Grill the Tri-Tip:
Preheat grill to medium-high heat (400°F).
Rub the tri-tip with olive oil, salt, and pepper.
Place on the grill over direct heat and sear for 8–10 minutes per side.
Move to indirect heat and grill for 10–15 more minutes, or until internal temperature reaches 130–135°F.
Remove and let rest for 10 minutes before slicing thinly against the grain.
2
🌿 Make the Pistachio Pesto:
In a food processor, combine pistachios, basil, Parmesan, and garlic.
Pulse until finely chopped.
Slowly drizzle in olive oil while blending until smooth.
Stir in lemon juice and season with salt and pepper. Set aside.
3
🥒 Grill the Vegetables:
Toss zucchini, tomatoes, and lemon halves with olive oil, salt, and pepper.
Grill zucchini for 3–4 minutes per side until tender.
Grill tomatoes in a grill basket for 5–7 minutes until blistered.
Grill lemon halves cut side down for 2–3 minutes until charred.
4
🍽 Serve:
Arrange grilled zucchini and tomatoes on a platter.
Top with sliced tri-tip and a generous spoonful of pistachio pesto.
Squeeze grilled lemon over everything just before serving.
Tags:
#CaliforniaBBQ#GrilledBeef#healthydinner#PistachioPesto#SantaMariaTriTip#SummerGrilling#UtahEatsChefBryanCookingwithchefbryanKUTV
chefbryan